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A 15-year study on “added sugar” and heart disease found that participants were twice as likely to die from heart disease who consumed 25 percent or more of daily calories from added sugar compared to those that consumed 10 percent or less. Weekend anchor Marty Gonzalez on “KRON 4 Morning News Weekend” and I talk about sugar and its link to aging.
Although you may not see heart attacks and strokes until middle age, the process of cardiovascular disease can begin early in life — often as children. If you’re a parent, grandparent, or caretaker of children, this information is vital to their longevity. Weekend anchor Marty Gonzalez on “KRON 4 Morning News Weekend” and I talk about how to identify who’s at risk and what can be done to prevent or delay it.
Risk Factors for Heart Disease in Children
In a study of young American children, over 50% of children aged 10-14 years showed evidence of early heart disease (fatty streaks and plaque accumulated in the arteries). A higher risk of cardiovascular disease (CVD) is associated with:
Hypertension (high blood pressure)
Family history of CVD
Inactivity at any age can lead to lifelong habits and result in developing chronic diseases, such as obesity, type 2 diabetes and cardiovascular disease.
Better in School
An American College of Sports Medicine research study found that kids that engage in vigorous-intensity activity were better able to concentrate and even exhibited fewer behavioral problems than kids that participated in moderate-intensity activity.
For good health, you’ve probably been told to eat more fiber — but all fibers are not alike. If you have risk factors for coronary artery disease and stroke, such as belly fat, diabetes, high cholesterol, or obesity, it’s a good idea to know the difference. Here’s how fiber in general can add years to your life.
Dietary fibers are found naturally in plants. They’re types of carbohydrates that don’t break down in your stomach and pass through your system pretty much intact. Fiber refers to carbohydrates, such as:
Fiber is separated into two main types: soluble fiber and insolublefiber.They’re different in how they react with water — and because of that, they have a different effect on your body.
Soluble Fiber – “The Cholesterol Sponge”
Soluble fiber dissolves in water and forms a viscous gel (soft and sticky) in the intestines which:
Helps lower LDL cholesterol* (the “bad” cholesterol). Soluble fiber soaks up cholesterol-laden bile in your intestine and eliminates them with other waste. Increasing fiber just 7 gm a day reduced stroke risk by 7% and heart disease risk by 9%.
Slows down digestion which helps control blood sugar and diabetes. Diabetes is a risk factor for heart disease.
Helps control body weight by making you feel full longer. It slows the emptying of food through the gastrointestinal tract. An additional 10 grams of soluble fiber per day reduced visceral fat by 4% over a 5-year period.
*LDL cholesterol is needed to produce hormones and provide structure to cell membranes, but because excesses can accumulate in the blood vessels and promote atherosclerosis, it’s been branded as the “bad” cholesterol.
Sources High in Soluble Fiber
Many foods have both soluble AND insoluble fibers with some having predominantly more of one than the other.
Oats, oat bran
Beans, split peas, lentils
Apples, avocados, pears, citrus fruits (but not fruit juices)
Insoluble Fiber – “Nature’s Broom”
Insoluble fiber acts like “nature’s broom”. It sweeps through your gastrointestinal tract and helps prevent constipation and colon cancer. Insoluble fiber does NOT dissolve in water, but absorbs water as it travels through your digestive tract which eases elimination, so it: Continue reading “KRON 4 | How Fiber Lengthens Your Life”→
One of my friends reminded me that I need to stop and smell the roses once in a while. Oh my gosh! I took his advice and discovered that my beautiful camellias had bloomed. Thank you, my friend, for reminding me that life goes on and moments pass by whether or not we pause and take them in. I wonder what else I missed…
VIDEO: You may think you’re one of the lucky ones who can eat unlimited bags of chips and other troves of salt; and yet, it doesn’t affect your blood pressure. But according to research published in the American College of Cardiology, excess sodium can adversely affect other target organs even if you don’t have hypertension.
Studies show elevated sodium levels can cause the inner lining of blood vessels (called the endothelium) to “malfunction”. The following occurs as a result:
Vessels stiffen. Arteries that become less elastic and lose their contractility (ability to fully contract and relax) make it harder for the heart to pump blood throughout the body. Eventually, the heart wears out (heart failure).
Vessels becomesticky. Think of the lining of your blood vessels as being slick like Teflon. An unhealthy endothelium is sticky like Velcro and causes plaque to attach. Plaque builds up in the brain too — leading to Alzheimer’s.
The body breeds dangerous inflammation. Inflammation may cause plaque inside blood vessels to crack, rupture, and dislodge from arterial walls. The body responds like with any other injury by causing blood to clot. Clots clog up vessel freeways and block blood flow to the heart (heart attack) or brain (stroke). Inflammation is also the key reason behind why heart attacks are more likely to occur after getting the flu.
NOTE: Eating too much sugar can have the same effect on the endothelium as an excessive intake of sodium.
Research found that elevated sodium levels may increase the wall thickness of the heart’s main pumping chamber (left ventricle). This thickening can lead to cardiac issues, such as:
Arrhythmia (abnormal heart rhythm)
Sudden cardiac arrest (sudden loss of heart function)
Heart failure (inability of the heart to pump enough blood throughout the body)
High blood pressure is a major risk factor for this muscle tissue enlargement, but it was also found in healthy people with NORMAL blood pressure who consumed high amounts of sodium.